Grilled Seafood Medley with Haipai Flair

Ingredients

In this adaptation, the original Croatian dish "Gradele" is transformed into a Haipai-inspired creation. While the Croatian version typically features Mediterranean flavors, this recipe incorporates Haipai influences by using ingredients like ginger, garlic, and soy sauce. The grilling technique remains the same, but the addition of a zesty lime dressing adds a refreshing twist to the dish. We alse have the original recipe for Gradele, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 400g (14 oz) squid, cleaned and sliced into rings 400g (14 oz) squid, cleaned and sliced into rings
• 500g (1.1 lb) firm white fish fillets (such as snapper or grouper) 500g (1.1 lb) firm white fish fillets (such as snapper or grouper)
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 42g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the soy sauce, grated ginger, minced garlic, vegetable oil, lime juice, honey, salt, and pepper. Mix well to create a marinade.
2. 2.
   Add the shrimp, squid, and fish fillets to the marinade. Toss gently to coat the seafood evenly. Allow the seafood to marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the seafood from the marinade and thread them onto skewers, separating the different types of seafood onto separate skewers.
5. 5.
   Grill the seafood skewers for 3-4 minutes per side, or until the shrimp are pink and opaque, the squid is tender, and the fish flakes easily with a fork.
6. 6.
   Remove the skewers from the grill and transfer the seafood to a serving platter.
7. 7.
   Garnish with fresh cilantro or parsley and serve with a side of lime wedges.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Squid — To achieve tender squid, either cook it quickly over high heat or simmer it gently for a longer period of time. Avoid overcooking, as it can result in rubbery texture.
• Fish fillets — Choose firm white fish fillets that hold their shape well during grilling. If using thinner fillets, reduce the grilling time to prevent them from becoming dry.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Baste the seafood with the marinade while grilling to enhance the flavors.
• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• Serve the grilled seafood medley with a side of steamed rice or a fresh green salad for a complete meal.
• Experiment with different herbs for garnishing, such as Thai basil or mint, to add an extra layer of flavor.

Serving advice

Serve the Grilled Seafood Medley on a large platter, allowing guests to help themselves to the skewers. Provide small bowls of the zesty lime dressing for dipping or drizzling over the seafood. Accompany the dish with a side of steamed rice or crusty bread to soak up the delicious flavors.

Presentation advice

Arrange the grilled seafood skewers on the platter, alternating between shrimp, squid, and fish for an appealing visual display. Garnish with a generous amount of fresh cilantro or parsley to add a pop of color. Place lime wedges around the platter for guests to squeeze over the seafood before enjoying.